Serious Eats: Recipes

Dinner Tonight: Chickpea Salad with Feta and Mint

I'm not too crazy about room-temperature bean salads; I like my beans best when they're hot and refried. But I'm always tempted by legume recipes for their cheapness and healthiness, and it's the season for salads. I've also yet to meet a Jamie Oliver salad that I didn't like—the man has a knack. So when I saw this chickpea recipe, I took a chance. I liked that they are heated in a skillet to give them color and creaminess, similarly to another delicious recipe I made awhile back.

Shedding the usual trappings of lettuce and raw vegetables, this salad pairs the creamy chickpea against salty feta cheese and sweet cherry tomatoes; bits of basil and mint shoot it through with herby freshness. The dressing is bright and lemony, and a little hot from a fresh chili. It's not a revolutionary recipe, but it was simple to prepare and very appealing. The trick to take away is the heating of the chickpeas; beyond that, the spices and ingredients could be easily adapted.

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